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Old April 29, 2017   #1
Worth1
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Default Buckboard Bacon.

This stuff has been curing for 7 days.
The cure for one gallon of water was 2 oz each of Insta cure #1 and #2 and a cup of canning salt and sugar in a gallon of water.
I split the pork butt out so it lays flat and de-boned.
I have two of them on is coated in black pepper and sugar.
The other is coated in just black pepper.

Today I have some running around to do and when I get back they are going in the smoker.
At this time I have a test piece cooking in a skillet.
Just tried the one with the sugar and black pepper and is deemed fit for man woman and beast.
Worth
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Last edited by Worth1; April 29, 2017 at 11:05 PM.
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Old April 29, 2017   #2
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I am sitting here eating some I cut off from the un-sugared chunk.
I fried it in oil so it would be crispy and having it with my coffee for breakfast.
I cannot express to anyone how much better this stuff is over store bought and yet so utterly simple to do.
This is even without smoking yet.
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Old April 29, 2017   #3
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I just went to the bank and them to the store and while there picked up three count you (three) huge pork loins on sale for 1.99.
I put the buckboard bacon in the smoker washed out the big 22 quart kettle and put in the pork loins to cure.
New brine of course, always use new brine, ((((always)))).
They are now in the refrigerator soon to become "Smoked" Canadian bacon next weekend.
I have been running my tail off all morning long.

Worth
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Old April 29, 2017   #4
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This stuff it smoking at about 135 F there is no way I can cold smoke in this heat but that is fine.
This will keep me from having to finish it in the oven.
I had no intention of doing this stuff like I did the other and it is way less salty.
The humidity is at 63 which is great to.
This means it is drying very well in the smoker and not sweating but shrinking and concentrating the flavor.
Worth
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Old April 29, 2017   #5
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Have you had a chance to use your new bacon slicer?
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Old April 29, 2017   #6
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Quote:
Originally Posted by dmforcier View Post
Have you had a chance to use your new bacon slicer?
Not yet I'm not finished sharpening it and I want to get all three meats done before I use the saw just one time this year.
In one to two weeks I will use it.

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Old April 29, 2017   #7
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I have been up since 5 this morning I loaded up more wood the cat is in the house and I'm going to take a nap and read under the fan.
It is frigging hot outside.
The stuff is a nice dark brick red color.
Worth
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Old April 29, 2017   #8
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I turned on the A/C this afternoon. I feel guilty, but comfortable.
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Old April 29, 2017   #9
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Buckboard bacon is good stuff. Can't wait to see the finished product.
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Old April 29, 2017   #10
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Here it is on the back of my truck.
I brought it into the house and cut each one in half.
The house smells like one of those meat markets that sells smoked meat.
The darn stuff tastes good too.
Worth
IMG_20170429_136.jpg
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Old April 29, 2017   #11
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How many dogs (and their owners) are hanging at your back door? You know, there's a downside to this stuff, too...



Hell, I'd be mooching. I ain't proud.
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Old April 29, 2017   #12
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Worth, the buckboard bacon looks delicious and I'm sure it tastes even better than it looks. Great job my friend.
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Old April 29, 2017   #13
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It does look very good.

I had a question for you when I first read this thread earlier today, but then I realized I read it wrong. Where you wrote "I split the pork butt out so it lays flat and de-boned." I read it as "Pork Loin" I was wondering where the bone is in a pork loin
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Old April 29, 2017   #14
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Quote:
Originally Posted by dmforcier View Post
How many dogs (and their owners) are hanging at your back door? You know, there's a downside to this stuff, too...





Hell, I'd be mooching. I ain't proud.
Not dogs today for some reason.
Quote:
Originally Posted by whistech View Post
Worth, the buckboard bacon looks delicious and I'm sure it tastes even better than it looks. Great job my friend.
Thanks my friend I made a mistake I said pork loin in the beginning it is a pork butt.
The meat was still very moist not cooked and the taste is sweet a little salt in the background and smokey with lots of pepper.


Tomorrow I'm going to fry some up make a big BLT.
Worth
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Old April 29, 2017   #15
Worth1
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Quote:
Originally Posted by AlittleSalt View Post
It does look very good.

I had a question for you when I first read this thread earlier today, but then I realized I read it wrong. Where you wrote "I split the pork butt out so it lays flat and de-boned." I read it as "Pork Loin" I was wondering where the bone is in a pork loin
No you read it right I just corrected it because I had pork loin on my mind from starting that cure.
It has been a very busy day and I never did get to take that nap.
Now I'm not hungry and I have to put the food up I just warmed.

And thanks.


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